Short Rib and Radish Soup (Galbitang)

Ingredients

• 2 lb Beef short ribs
• 1 Korean radish or daikon radish (Use one whole radish; quantity and size were not specified.)
• 1 bunch Green onions (Use half cut into thirds for the soup and half chopped for garnish.)
• 1.5 bulbs Garlic (Use 1–2 bulbs, peeled; nutrition estimated using the midpoint.)
• 1 tbsp Peppercorns (The author used Sichuan peppercorns but says any peppercorns may be used.)
• 1 head Fresh ginger (The source does not specify the size of the head.)
• 1 Yellow onion (Halved.)
• 2 tbsp Mirin
• 1 package Beef bone broth (Package size was not specified; used for added protein.)
• Water (Enough to fill the pot.)
• Salt (To taste.)
• 1.5 tbsp Soy sauce (Use 1–2 tablespoons to taste; nutrition estimated using the midpoint.)

Steps

1. 1

   Soak the beef short ribs in water for 2 hours.

2. 2

   While the beef soaks, prepare the vegetables and spices: peel the garlic, cut half of the green onions into thirds, chop the remaining green onions for garnish, halve the yellow onion, and prepare the radish, ginger, and peppercorns.

3. 3

   Rinse the soaked beef. Place it in a pot, cover with water, and bring the water to a boil. Remove the impurities that rise to the surface.

4. 4

   Rinse the beef one more time, then return it to the pot and place it back on the stove.

5. 5

   Add the Korean radish, the green onions cut into thirds, ginger, halved yellow onion, peppercorns, beef bone broth, enough water to fill the pot, and mirin.

6. 6

   Bring the mixture to a boil.

7. 7

   Cover the pot and simmer for 2–3 hours, or until the beef is tender.

8. 8

   Optional: Once the radish is tender, remove it from the pot and continue cooking the beef if desired, so the radish does not become too soft. The author notes that she did not do this.

9. 9

   Season the soup with salt and soy sauce to taste.

10. 10

    Serve garnished with the chopped green onion.

Notes

The source does not specify the radish size, bone-broth package size, exact amount of water, or a serving yield. The author describes this as a Sunday reset meal and notes that daikon or radish can also be added to other broth-based soups.

Nutrition per serving

• main
• soup
• Korean-inspired
• slow-simmered
• high-protein
• dairy-free
• gluten-free if using gluten-free soy sauce
• make-ahead-friendly